YELLOW TOMATO JAM
- 2 kg small yellow tomatoes
- 2 kg sugar
- 2 knobs of ginger
- ± 2 tablespoons lemon juice
- 1 small lemon halved
Put all of the above in a large pot. Cook on low till the sugar is dissolved. Turn up the heat and cook till the syrup is thick when tested on a cold saucer.
Mine cooked for 2.5 hours.
Bottle in pre-sterilized bottles.
Enjoy
Photo and recipe Lynn Rutters
Category:
